Enjoying the last of the peaches....

canned peaches, off limits until the snow flies

a batch of Peach Jam with Grappa

      Peach Jam with Grappa

12 cups lightly crushed peaches (with a potato masher)—I blanch the peaches for 30 seconds in boiling water and then immerse in cold water so the skins slip off easily

14 cups sugar

1 cup freshly squeezed lemon juice

2 boxes fruit pectin (I use Bernardin)

¾ cup grappa

1 ½ teaspoons butter

Bring to a steady boil, stirring frequently till jam is set.  It helps to have a couple of small plates in the freezer to drop a teaspoon full of jam upon, and check to see if it sets—wrinkles & thickens.  This batch took about 15 minutes at a soft, steady boil.

Ladle into sterilized jars, and process for 15 minutes in a boiling water bath.

Makes 11 500 ml. jars & about ½ cup left over for everyone to sample the next morning on toast.